4T extra-virgin olive oil,
4-5 fresh large sage leaves, whole
1 1/2 C butternut squash, diced (roughly)
1 large clove of garlic, minced
1/2 red chili pepper, thinly sliced*
(Use of seeds is entirely up to you…I chose to forgo the little buggers for this recipe.)
1 bunch Lacinato Kale, stemmed and sliced
1/2 lb organic, semolina durum wheat pasta
Freshly grated Parmigiano Reggiano
1. Place 2 T of olive oil in a sauce pan over medium heat. Add sage leaves and squash and cook until just tender, about 12-15 minutes. Set aside.
2. In the same pan, add remaining olive oil, garlic, and chili and saute for 2-3 minutes before adding kale. Saute until kale is just wilted and a beautiful, vibrant green color.
3. In the meantime, get the pasta cooking according to the instructions on the box. You’re aiming for al dente pasta, cooked but firm. (Overcooked pasta is not pleasant at all!) Drain and drizzle with another T of olive oil.
4. When everything is done, toss together in a bowl and serve immediately, topped with freshly grated Parmigiano Reggiano.
*The chili is divine in this dish. The heat plays so well with the sweetness of the butternut squash. I know a few former classmates who will love my new found love for chili peppers!